28 oz. pkgs cream cheese
3 tablespoons mayonnaise
2 teaspoon grated onion
1 teaspoon Liquid Smoke
1/4 teaspoon garlic salt
Few drops Louisiana Hot Sauce
6 cans smoked oysters
Mix first 6 ingredients in food processor until blended. Spread onto double folded aluminum foil to about 1/2 inch thick.
Drain and chop 5 cans oysters in food processor to a coarse paste, reserving 1 can for decoration.
Spread oyster mixture onto cream cheese mixture. Refrigerate at least 2 hours.
Roll in jelly roll fashion and place reserved whole oysters on top.
Serve with crackers.